Butternut Squash Salad | James Beard Foundation

Name: Butternut Squash Salad | James Beard Foundation
Total time: 90 min
Ingredients: 1/2 lb. Butternut Squash, peeled and shaved with a vegetable peeler, seeds reserved for garnish; 1 Navel Orange, zested then supremed; 1 cup Radicchio, thinly sliced; 1 Garlic clove, grated or finely chopped; 1-inch piece of ginger, peeled and finely chopped, reserve skins for cocktail; 1 tsp Sriracha, or similar; 4 tbsp toasted pistachios, roughly chopped and divided in half; 1 oz Extra Virgin Olive Oil; 1 Lime, zested and juiced then divided in half; 1 Basil sprig, leaves torn or sliced, divided in half; 1 Mint sprig, leaves torn or sliced, divided in half, reserve stems for cocktail; Salt, to taste

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This recipe is featured in the Nashville Food Waste Initiative and James Beard Foundation Waste Not Cooking Demo, in partnership with Mayor Cooper’s Food Saver Challenge, with the Roasted...

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Cooking tools:

Peeler
Microplane
Citrus press
Kitchen scale
Chef's knife
Cutting board
Measuring spoon
Mixing bowl
Plate

Ingredients

1/2 lb. Butternut Squash, peeled and shaved with a vegetable peeler, seeds reserved for garnish
1 Navel Orange, zested then supremed
1 cup Radicchio, thinly sliced
1 Garlic clove, grated or finely chopped
1-inch piece of ginger, peeled and finely chopped, reserve skins for cocktail
1 tsp Sriracha, or similar
4 tbsp toasted pistachios, roughly chopped and divided in half
1 oz Extra Virgin Olive Oil
1 Lime, zested and juiced then divided in half
1 Basil sprig, leaves torn or sliced, divided in half
1 Mint sprig, leaves torn or sliced, divided in half, reserve stems for cocktail
Salt, to taste